Dumont's Lexicon of wine /

Introduction p. 10
Rendezvous of the senses p. 12
Sense as an instrument p. 16
The eye drinks too p. 16
Always trust the nose p. 18
Anything for flavor p. 20
A short history of winegrowing p. 24
How does wine come into being? p. 30
Good wines start in the vineyard p. 32
How does wine become colored? p. 36
Now the wine gets into the bottle p. 36
What makes a good wine? p. 45
How does the fruit get into wine? p. 49
A pigeon-hole system of flavors p. 50
The most important flavors of wine p. 51
The types of vine p. 64
The famous red p. 67
The famous white p. 75
Wine producers & wine regions p. 82
Germany p. 86
Austria p. 120
France p. 126
Italy p. 130
Spain p. 135
Portugal p. 138
South Africa p. 140
Chile p. 141
United States: California p. 142
Australia p. 144
New Zealand p. 145
Who is who? p. 146
Instructions and labels p. 148
What type of vine is hidden behind the wines? p. 152
A stroll through the classification of wine p. 157
Wine is healthy p. 164
Champagne & Co. p. 170
Fashionable wines & classics p. 180
Wines make a career p. 183
Aperitif and dessert wines p. 185
Everything practical p. 196
Buying - but where? p. 198
Meeting demands p. 201
Well-tempered p. 203
The right overview p. 204
Uncorking and decanting p. 206
There's nothing like tasting p. 208
What exactly makes a sommelier? p. 209
Harmony between wine and food p. 212
Which wine with which meal? p. 215
Festive food - festive wines p. 217
Desserts and Christmas sweets with wine p. 220
Wine & mineral water p. 223
The Bordeaux tip p. 225
The red for meals: Late Burgunder p. 228
Wine & barbecue p. 229
Recipes p. 230
Christina Fischer p. 238
Speaking the language of wine p. 240
Acknowledgements p. 281
Index p. 282